Go Back
–+ servings
Print
chocolate chunk cookies recipe

Chocolate Chunk Cookies Recipe

Tender and slightly chewy cookies with chocolate chunks

Course Dessert
Cuisine American
Keyword chocolate chunk cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 15 Large Cookies
Author Dikla

Ingredients

  • 2 1/4 Cups AP Flour (270 g / 9.5 oz)
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 Cup Unsalted Butter, melted (226 g / 8 oz)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 1 1/4 Cup Light brown sugar (250 g / 9 oz)
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 2 Cups Chopped chocolate (340 g / 12 oz)

Instructions

  1. Preheat oven to 350F. Line 2-3 cookie sheets with baking paper.

  2. In a bowl sift flour, salt and baking soda. Mix to combine and set a side.

  3. Place the sugars in a bowl of a standing mixer and pour in the melted butter.

    Mix on low with the paddle attachment.

  4. Add the egg, egg yolk, and vanilla. 

  5. Sprinkle in the flour mixture and the chocolate chips and stir just to combine.

  6. Shape the dough into 85g / 3 oz balls. Let the shaped cookie dough rest in the freezer for 10-15 minutes.

  7. Remove from the freezer and place 3-4 cookies in a pan.

  8. Bake for 8 minutes, until the cookies have spread and the center is puffy. Open the oven door, lift the pan about 4" and bang in against the oven rack. Close the oven door and bake for 2 minutes and then bang again.

  9. Repeat baning the pan for about 2-3 more times. Each bang will creat raffles at the edges of the cookies. The cookies needs about 14-16 minutes baking time total.

  10. Remove from the oven and allow the cookies to set for about 5 minutes before placing on a cooking rack.

Recipe Notes

    • Use a kitchen scale to measure the ingredients, and use room temperature ingredients.

    • A dark-colored pan absorbs the heat and bakes the cookies faster, so they might not spread as much as when using a light-colored pan, which sends the heat back to the oven space.

    • If your cookies spread too much, increase the oven temperature and use a dark pan; if the cookies don't spread reduce the oven temperature and use a light color pan.

    • When chopping the chocolate, make sure to chop it into even pieces so you'll have an even distribution of the chocolate.

    • For the beautiful chocolate spot on top, place 3-5 pieces of chopped chocolate on top of the cookie dough before baking.
    • If the cookies are too dry and don't spread, most likely because of too much flour.
    • If the cookies spread too much, it could be not enough flour, or too much sugar/butter.
    • For tender cookies, reduce the light brown sugar to 3/4 cup (150g), and bake for 13-15 minutes.
    • For chewy cookies, bake longer, 15-18 minutes.